In a large glass or plastic bowl, combine cucumbers, onion, garlic and pickling salt. Evenly arrange ice cubes over top. Cover with a clean cloth and let set at room temperature for 3 hours. Remove garlic. Rinse and drain well. In a large saucepan, combine Splenda, turmeric, celery seed, mustard seed, and vinegar. Add drained cucumber mixture. Mix well to combine. Cook over medium heat for 5 minutes, stirring occasionally. Carefully ladle hot mixture into hot sterilized pint jars, leaving 1/2-inch headspace. Seal and process in a boiling-water canner for 10 minutes.
SparkPeople, SparkCoach, SparkPages, SparkPoints, SparkDiet, SparkAmerica, SparkRecipes, DailySpark, and other marks are trademarks of SparkPeople, Inc. All Rights Reserved. No portion of this website can be used without the permission of SparkPeople or its authorized affiliates.
SPARKPEOPLE is a registered trademark of SparkPeople, Inc. in the United States, European Union, Canada, and Australia. All rights reserved.